There is something truly comforting about warm, freshly baked rolls, but when you add a seasonal twist like butternut squash and fragrant sage, magic happens. This Butternut Squash Rolls with Sage Recipe brings together soft, fluffy, and low carb dinner rolls that are bursting with autumnal flavor. With almond flour and parmesan adding richness and depth, these rolls are a perfect companion for your fall and holiday feasts, delivering a unique taste that’s both wholesome and delicious.
Ingredients You’ll Need
The beauty of this Butternut Squash Rolls with Sage Recipe lies in its simplicity. Each ingredient plays a vital role in creating that perfect fluffy texture and inviting aroma. From the creamy mashed butternut squash that gives moisture and sweetness, to the nutty almond flour ensuring the rolls remain low carb yet satisfying, every element is essential.
- 1 cup mashed butternut squash: Use cooked and well-drained squash for moisture without sogginess.
- 1 cup almond flour: Provides structure and a delightful nutty flavor while keeping these rolls low carb.
- 2 eggs: These bind everything together and add richness.
- 1/4 cup grated parmesan cheese: Adds a savory, umami kick that enhances the overall taste.
- 1 tsp dried sage or 1 tbsp fresh sage, chopped: Brings an earthy, aromatic note that pairs beautifully with squash.
- 1 tsp baking powder: Gives the rolls a light, fluffy rise.
- 1 tbsp melted butter (plus extra for brushing): Ensures a golden crust and extra flavor.
- Salt and pepper to taste: Balances the sweetness of the squash and rounds out the flavor profile.
How to Make Butternut Squash Rolls with Sage Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 350°F (175°C). This ensures the perfect baking environment so your rolls can brown evenly while staying soft inside.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed butternut squash, eggs, parmesan, sage, salt, and pepper. This mix packs in deep flavor and moisture, setting the foundation for your rolls.
Step 3: Add Dry Ingredients
Stir in the almond flour and baking powder until a soft dough forms. The almond flour keeps the roll light yet substantial, while the baking powder helps them rise beautifully.
Step 4: Shape the Rolls
Shape the dough into individual rolls by hand or spoon the mixture into a greased muffin tin. Either way, this step gets your rolls ready for baking and gives them their inviting shape.
Step 5: Butter Them Up and Bake
Brush each roll generously with melted butter to encourage a golden crust. Place them in your preheated oven and bake for 18 to 22 minutes until they’re lightly browned on top and springy to the touch.
How to Serve Butternut Squash Rolls with Sage Recipe
Garnishes
These Butternut Squash Rolls with Sage Recipe come alive with a simple finish. A sprinkle of fresh sage leaves or a light brush of herb-infused butter just before serving can elevate their aroma and flavor. Even a pinch of flaky sea salt adds a delightful crunch that complements the soft texture.
Side Dishes
Pair these rolls with rich soups like creamy butternut squash bisque or a hearty mushroom stew. They also shine alongside roasted meats and vegetable medleys, making them a versatile side that balances out bold main dishes.
Creative Ways to Present
For a stunning centerpiece, serve your rolls in a decorative basket lined with a rustic linen towel. Alternatively, slice them in half and use as charming mini sandwich buns for fall-inspired fillings like cranberry turkey or sage-infused chicken salad.
Make Ahead and Storage
Storing Leftovers
You can store leftover butternut squash rolls in an airtight container at room temperature for up to two days or refrigerate them to extend freshness to about five days. Just make sure they’re completely cooled before storing to prevent sogginess.
Freezing
These rolls freeze wonderfully. Wrap each roll individually in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to three months, making them perfect for pre-holiday prep or quick snacks.
Reheating
To bring back that just-baked warmth, thaw frozen rolls overnight in the fridge and reheat them in the oven at 325°F for 10 minutes or until warmed through. You can also microwave them briefly, but the oven method helps maintain their lovely crust.
FAQs
Can I use fresh sage instead of dried in this recipe?
Absolutely! Using fresh sage adds a brighter, herbaceous flavor. Simply chop about 1 tablespoon finely to replace the 1 teaspoon dried sage called for in the recipe.
Is this recipe suitable for a keto diet?
Yes, this Butternut Squash Rolls with Sage Recipe is low carb thanks to the almond flour and absence of wheat flour. The use of butternut squash adds natural sweetness without kicking you out of ketosis.
Can I substitute parmesan cheese with another type?
If parmesan isn’t available, try using pecorino romano or asiago for a similar salty umami boost. Just be mindful that different cheeses have varying salt levels which may affect seasoning.
How do I ensure the rolls don’t turn out wet or soggy?
Draining your mashed butternut squash thoroughly is key. Any excess water can prevent the rolls from rising properly and create a gummy texture, so gently press the cooked squash in a sieve or towel before mixing.
Can I add other herbs or spices?
Definitely! Rosemary, thyme, and garlic powder complement the sage beautifully and add complexity. Feel free to experiment to find your favorite herb combination for these rolls.
Final Thoughts
If you’re searching for a cozy side dish that feels like an autumn hug, this Butternut Squash Rolls with Sage Recipe is an absolute must-try. Soft, flavorful, and delightfully low carb, these rolls capture the essence of the season while being easy enough to whip up any weeknight or holiday. I can’t wait for you to bake a batch and share them with your loved ones!
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Butternut Squash Rolls with Sage Recipe
- Total Time: 32 minutes
- Yield: 8 rolls
- Diet: Low Carb, Gluten Free
Description
Soft, fluffy, low carb dinner rolls made with mashed butternut squash, almond flour, sage, and parmesan cheese. These rolls are perfect for fall and holiday feasts, offering a flavorful gluten-free and keto-friendly alternative to traditional bread rolls.
Ingredients
Main Ingredients
- 1 cup mashed butternut squash (cooked and drained)
- 1 cup almond flour
- 2 eggs
- 1/4 cup grated parmesan cheese
- 1 tsp dried sage or 1 tbsp fresh sage, chopped
- 1 tsp baking powder
- 1 tbsp melted butter (plus extra for brushing)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed butternut squash, eggs, grated parmesan cheese, sage, salt, and pepper. Stir until well blended.
- Add Dry Ingredients: Gradually stir in the almond flour and baking powder until a dough forms and is fully incorporated.
- Shape the Rolls: Shape the dough into individual rolls by hand or spoon the dough into a greased muffin tin for uniform shapes.
- Brush with Butter: Lightly brush the tops of the rolls with melted butter to encourage browning and add flavor.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the rolls are lightly browned and cooked through.
Notes
- Ensure the butternut squash is well-drained to prevent soggy dough and achieve the best texture.
- For flavor variations, consider adding rosemary, thyme, or minced garlic to the dough.
- These rolls can be frozen after baking and reheated later for convenience.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American
